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Add the cooked mung beans, onion powder, garlic powder, black salt (Kala Namak), turmeric powder, and water to a blender. Blend until a smooth, yellow liquid mixture is formed.

To the blended mixture, add the nutritional yeast, chickpea flour, and baking powder. Blend again until the batter is completely smooth and uniform.

Heat 1 tablespoon of oil in a large skillet or pan over medium heat. Add the sliced bell peppers and onion and sauté for 5-7 minutes until softened and slightly caramelized.

In a separate non-stick pan, heat the remaining 2 tablespoons of oil over medium heat. Once hot, pour about 1/4 of the mung bean batter into the pan.

As the batter begins to set, use a spatula or cooking utensil to gently scramble the mixture, breaking it into smaller pieces. Continue cooking and scrambling for 3-5 minutes until it achieves a texture resembling scrambled eggs. Repeat with the remaining batter, cooking in batches if necessary.

To assemble each burrito, lay out a warm tortilla. Add a layer of the sautéed peppers and onions, followed by a generous portion of the cooked mung bean eggs.

Top with salsa, sliced or mashed avocado, hot sauce, and shredded vegan cheese, as desired.

Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Serve immediately, optionally sliced in half.


Add the cooked mung beans, onion powder, garlic powder, black salt (Kala Namak), turmeric powder, and water to a blender. Blend until a smooth, yellow liquid mixture is formed.

To the blended mixture, add the nutritional yeast, chickpea flour, and baking powder. Blend again until the batter is completely smooth and uniform.

Heat 1 tablespoon of oil in a large skillet or pan over medium heat. Add the sliced bell peppers and onion and sauté for 5-7 minutes until softened and slightly caramelized.

In a separate non-stick pan, heat the remaining 2 tablespoons of oil over medium heat. Once hot, pour about 1/4 of the mung bean batter into the pan.

As the batter begins to set, use a spatula or cooking utensil to gently scramble the mixture, breaking it into smaller pieces. Continue cooking and scrambling for 3-5 minutes until it achieves a texture resembling scrambled eggs. Repeat with the remaining batter, cooking in batches if necessary.

To assemble each burrito, lay out a warm tortilla. Add a layer of the sautéed peppers and onions, followed by a generous portion of the cooked mung bean eggs.

Top with salsa, sliced or mashed avocado, hot sauce, and shredded vegan cheese, as desired.

Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Serve immediately, optionally sliced in half.
